A friend made sautéed zucchini last night using a big zucchini, usually called 'marrow' when it gets to that size, at least in Britain. A local farmer sells them for $1 each. She peeled and seeded it, and sautéed the chunks with garlic and onion until all were lightly golden. My god was that good. I had thirds! I've avoided those giant zucchini all my life never understanding that this was the way to cook them--all the recipes I've read, all the houses I've eaten at, all the listening and talking about food I've done in my life never revealed that what I ate last night was the expected result. I have a new love!

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Good to know. Thanks for sharing! The outside gets so hard on those, I didn't think there was much you could do with them.

Since we're on the subject of zucchini, I tried making something called Zucchini Parmesan Rounds the other night. The recipe has been making its way around Facebook and looked so darned good I gave it a shot to serve as a side with our favorite sausage pasta dish. Even Len liked it and he doesn't usually like zucchini.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt and pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

When I was growing zucchini, I would donate those huge ones to the local homeless shelter, they loved them. I usually stuffed them and that was great too. Now, for the two of us, they are grilled and sprinkled with fresh lemon juice, or cooked in an Italian red sauce, until nice and tender.

Carrie L. wrote:Good to know. Thanks for sharing! The outside gets so hard on those, I didn't think there was much you could do with them.

Since we're on the subject of zucchini, I tried making something called Zucchini Parmesan Rounds the other night. The recipe has been making its way around Facebook and looked so darned good I gave it a shot to serve as a side with our favorite sausage pasta dish. Even Len liked it and he doesn't usually like zucchini.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt and pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Jenise wrote:Dale, I faithfully read all the Hercule Poirot books (preferred him by far to Miss Marple!!) but it was so long ago I can't remember the marrow reference. Enlightenment, please?

In the Murder of Roger Ackroyd, Poirot has retired to grow vegetable marrows. I was about 12 when I read it and had to look up marrows (in the US South they were all squash - no marrows, no zucchini, no courgettes). I think I also learned aubergine from English mysteries.

Jenise wrote:Dale, I faithfully read all the Hercule Poirot books (preferred him by far to Miss Marple!!) but it was so long ago I can't remember the marrow reference. Enlightenment, please?

In the Murder of Roger Ackroyd, Poirot has retired to grow vegetable marrows. I was about 12 when I read it and had to look up marrows (in the US South they were all squash - no marrows, no zucchini, no courgettes). I think I also learned aubergine from English mysteries.

Yeah, it took months before I found out what he meant.

In any case, I can eat just about anything, but I have never cottoned to zucchini no matter its size. Must have been a traumatic experience with the plant in my childhood--maybe a bully tried to beat me with a zucchini.